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Entries in soup (6)

Saturday
Jan112014

#TKLucky7 Recipe #6 - Curry Chicken Satay Soup

Curry Chicken Satay Soup

1.5 C Thai Kitchen Jasmine Rice

8 C chicken stock

1 112g jar Thai Kitchen Yellow Curry Paste

1 227mL jar Thai Kitchen Peanut Satay Sauce

1 400mL can Thai Kitchen Coconut Milk

1 Tbsp Thai Kitchen Premium Fish Sauce

1/4 tsp Clubhouse Ground Black Pepper

2 C corn kernels, fresh or canned

3 handfuls fresh green beans or 1 bunch asparagus, trimmed, cut in 1-inch pieces

Meat from 1/2 of a rotisserie chicken, diced

- Cook Thai Kitchen Jasmine Rice according to package directions – set aside

- In a large pot combine chicken stock, Thai Kitchen Yellow Curry PasteThai Kitchen Peanut Satay Sauce, Thai Kitchen Coconut Milk, Thai Kitchen Premium Fish Sauce and Clubhouse Ground Black Pepper - bring to a light boil over medium-high heat – reduce heat - add corn and green beans – simmer 10 minutes then add cooked Thai Kitchen Jasmine Rice - serve

 

The beauty of this soup is that it comes together in only 10 minutes and is cooked in about 15 - a nice light dish for a cool summer day.

 

Yellow curry paste give this soup a ton of flavour.

 

Feel free to use whatever veggies you have on hand. You could also omit the chicken and substitute vegetable stock to make it vegetarian.

 

 

***This blog post is sponsored by Thai Kitchen Canada***

To learn more about Thai Kitchen products please visit www.thaikitchencanada.ca.

Wednesday
Sep112013

Grilled Corn Soup with Bacon

Our amazing friend JC (who was the best man at our wedding) and his girlfriend Lea, were visiting with us last week from Edmonton. The night before they flew home, we debated heading into Halifax for dinner, however, after touring around Nova Scotia, visiting friends and family for ten days, JC and Lea were kind of tired. We collectively agreed to stay home, drink some beer, fire up the grill and play Apples to Apples.

Sent on a mission to the grocery store to buy cheddar smokies and chips, the boys, including our friend Colin, returned with a Sobeys bag full of fresh Nova Scotia corn.

Fresh corn. It's so different than canned or frozen. It's sweet, crunchy, loaded with flavour, and, with a little char from the grill tastes like summer, despite the cool nights.

So... guess what happens when five people are sitting around drinking beer, eating smokies and chips and a huge platter of grilled corn hits the table?

You guessed it.

Because everyone is already stuffed, you end up wrapping a bunch of cobs in tinfoil and putting them in the fridge. The next day, after everyone's gone home, you pull the tinfoil pack out of the fridge and ask yourself, 'What the heck am I going to do with this?'.

I did all of the above except I had an answer to the question.

'I'm going to make soup!', I said, and so, I gathered a little inspiration here, and here and then played the rest by ear.

Ha ha. Get it? Played the rest 'by ear'?

Ummmm. Ok. Here is the super delicious recipe.

 

Grilled Corn Soup with Bacon (yields about 1.25 L of soup)

5 ears of corn, husks and silks removed, grilled until corn has lots of toasty char (or roasted in oven until lots of brown bits)

5 Cups water

1 tsp sea salt

1 Tbsp butter

1 small onion, chopped

3 green onions, chopped (these are not essential - I just happened to have some growing in my garden)

1 clove garlic, chopped

1 Cup milk

1 tsp salt

1/2 tsp ground black pepper

5-6 strips bacon, cooked, crumbled

- Use Season's and Suppers Steps 1, 2 and 3 (I used 1 Cup of water per ear of corn + 1 tsp sea salt in the water)

- Melt butter in a sautée pan - cook onions and garlic until just translucent - set aside 1 Cup of corn kernels - add the rest of the corn, plus the stuff you scraped from the cobs with the back of you knife, to the onions and garlic and top with corn stock and milk

- Bring to a boil then simmer 15 minutes

- Add salt and pepper then purée soup thoroughly with an immersion blender

- In batches, sieve soup into a large bowl/container through a fairly fine mesh strainer - really press on the corn solids to extract all of the soup from the pulp - discard pulp

- Add crumbled bacon plus reserved corn kernels and serve

* I like to take a cue from da Maurizio and add a drizzle of white truffle oil as a garnish. Extra flavour and richness is never a bad thing in my books.

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Tuesday
May212013

Avocado Basil Jalapeno Soup with Greek Yogurt, Watermelon and Pepitas

Sean makes the best guacomole in the world. Well, at least, in MY world.

So when Sandy Avvari messaged me about participating in the 2013 Avocados From Mexico blogger campaign, I knew FOR SURE I wasn't making that. I also knew that I wanted to make something different - something that was new and interesting. I received my little package from Avocados Mexico in the mail, along with a $25 RBC gift card (yay!!) and spent two weeks brainstorming recipe ideas. And then, one night it hit me. Avocado soup. Could such a thing be possible? The answer is yes.

A few things to know about avocado soup:

1. The richness of the avocado took me about 45 minutes to balance. I included the strong contrasting flavours of lemongrass, coconut milk, fresh basil, jalapeno and lime. It works BUT brings me to the second point.

2. Although the bowl of soup pictured above LOOKS pretty, because of the richness, I think it would be hard to finish an entire bowl. If you're curious and want to make the recipe, I'd suggest serving it as an amuse bouche at a dinner party, maybe in cute little shot glasses?

3. I didn't photograph the soup until the day AFTER I made it. The acidity of the lime kept it nice and green in the fridge stored overnight in an airtight container.

4. I tried it both cold and warmed up (not hot/boiling) and it was fine either way.

Avocado Basil Jalapeno Soup

1 Tbsp butter

1 small onion, chopped

2 Avocados from Mexico

2 C chicken stock

1/2 C coconut milk

1 lime, zested and juiced

1 jalapeno, seeded and chopped

1/4 C basil leaves, rough chopped

3-4 inch piece lemongrass, finely chopped

1/2 tsp kosher salt

1/2 tsp fresh cracked black pepper

- Sautée onion in butter until translucent

- Combine with all other ingredients and purée until smooth

- Serve warm or cold - garnish with dollop of plain Greek yogurt, julienned watermelon, handful of pepitas (pumpkin seeds) and sesame oil drizzle

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